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Taste and aroma of fresh and stored mandarins.
During the last decade there has been a continuous rise in consumption of ...
Tietel Z, Plotto A, Fallik E, Lewinsohn E, Porat R,
http://dx.doi.org/10.1002/jsfa.4146
J Sci Food Agric. 2010 Sep 2.
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Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
BACKGROUND: In the scope of the wine vinegar production, this paper ...
Baena-Ruano S, Santos-Duenas IM, Mauricio JC, Garcia-Garcia I,
http://dx.doi.org/10.1002/jsfa.4139
J Sci Food Agric. 2010 Sep 2.
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Effects of solution environment on mammalian cell fermentation broth properties: Enhanced impurity removal and clarification performance.
The processing of recombinant proteins from high cell density, high ...
Westoby M, Chrostowski J, de Vilmorin P, Smelko JP, Romero JK,
http://dx.doi.org/10.1002/bit.22923
Biotechnol Bioeng. 2010 Sep 1.
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Alpha-amylase production by toxigenic fungi.
This study is concerned with the screening of Alternaria alternata (Fr.) ...
Shafique S, Bajwa R, Shafique S,
http://dx.doi.org/10.1080/14786410903132423
Nat Prod Res. 2010 Sep;24(15):1449-56.
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Analysis of the effect of inoculum characteristics on the first stages of a growing yeast population in beer fermentations by means of an individual-based model.
The yeast Saccharomyces cerevisiae has a limited replicative lifespan. The ...
Ginovart M, Prats C, Portell X, Silbert M,
http://dx.doi.org/10.1007/s10295-010-0840-4
J Ind Microbiol Biotechnol. 2010 Sep 3.
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